Trickem Valley Possum Stew - cooking recipe

Ingredients

1 dressed possum
2 lb. potatoes, cubed
4 large onions (Vidalia)
2 cloves garlic
1 qt. barbecue sauce
2 cans field peas
1/2 stick butter
1 lb. carrots, cut up

Preparation

Thoroughly wash possum.
Debone; cut into 1 to 2-inch cubes. Heat large skillet; melt butter, garlic and 2 chopped onions in skillet.
Add possum cubes and saute all until possum is brown. Place peeled and chopped potatoes, carrots, onions, barbecue sauce and field peas into large boiler along with 3 quarts of water.
Add salt, pepper and other seasonings to taste.
Add sauteed ingredients.
Cook until all vegetables are done.
Serve immediately.
Do not retain leftovers.